Roasted Pumpkin & Lentil Salad with Yoghurt & Feta Dressing
This fresh salad is perfect for anytime of the year, beautifully served “deconstructed” style on a board or a platter with dressing on the side to accommodate those who may be dairy free.
Makes 4
Prep Time 10 minutes
Cook Time 20-25 minutes
Easy As
Ingredients
400 g prepared pumpkin*, cut into thin wedges
1 medium red onion, cut into wedges
1 tsp Gregg's Ground Cumin
1 tsp Gregg's Ground Coriander
1 Tbsp olive oil
½ cup (125g) Greek Style Natural unsweetened Yoghurt
50 g feta, crumbled
Handful mint leaves, chopped
Juice ½ lemon
½ x 120g bag baby spinach leaves
400g can Wattie's Lentils in Springwater, rinsed and drained
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per Serving | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
Preheat oven to 190°C (fan assisted). Place the prepared pumpkin and red onion in a bowl. Toss through Gregg's Ground Cumin, Gregg's Ground Coriander and olive oil. Transfer to a baking tray lined with baking paper. Roast for 20-25 minutes, until pumpkin is tender. Remove from oven and allow to cool for 10 minutes. Step 2
Prepare the yoghurt dressing by mixing together the yoghurt, crumbled feta, mint and lemon juice. Step 3
Transfer roasted vegetables to a large bowl or platter. Carefully toss through Wattie's Lentils and baby spinach leaves. Drizzle over the dressing and serve. Tips
*550g pumpkin will give approximately 400g prepared pumpkin.
What do I need?
Select All
1
400 g prepared pumpkin*, cut into thin wedges
2
1 medium red onion, cut into wedges
3
1 tsp Gregg's Ground Cumin
4
1 tsp Gregg's Ground Coriander
5
1 Tbsp olive oil
6
½ cup (125g) Greek Style Natural unsweetened Yoghurt
7
50 g feta, crumbled
8
Handful mint leaves, chopped
9
Juice ½ lemon
10
½ x 120g bag baby spinach leaves
11
400 g can Wattie’s Lentils in Springwater, rinsed and drained
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